The lecsó is a traditional Hungarian dish, similar to a pepper stew or a ratatouille, made with peppers, tomatoes, onions, and paprika. Among the most common variations: the addition of Hungarian sausage (parasztkolbász) during the onion cooking.
It is a versatile dish, served as a side dish, main course, or breakfast, often accompanied by fresh bread.
Traditionally, lecsó does not contain added water; the juices from the vegetables are sufficient to create a rich sauce.
Hungarian sweet paprika is essential for the authentic flavor of the dish.
To prepare the perfect base for lecsó, you need to render the lard from smoked bacon (if used instead of oil, which is common): in Hungary, the best lecsó is believed to be cooked over an open fire in a “bogrács” (a cauldron), a Hungarian-style barbecue.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Hungarian
- Seasonality: Spring, Summer
Ingredients
- 21 oz Hungarian sweet peppers (like banana or wax pepper)
- 14 oz ripe tomatoes
- 2 onions
- 1 teaspoon sweet paprika
- 2 tablespoons lard
- 3.5 oz Hungarian sausage
- to taste salt and pepper
Tools
I cooked the lecsó in my “The Fabulous” pot: 8 IN 1: A single utensil replaces skillet, pan, casserole, pot, steamer, fryer, baking dish, cake mold
- 1 Pot
Steps
Slice the onions thinly and sauté them in lard or until golden brown.
Add the sweet paprika, stirring quickly to prevent it from burning.
Incorporate the sliced sausage, diced tomatoes, and cook for about 5 minutes.
Add the chopped peppers and cook over medium heat for 15-20 minutes, until the vegetables are tender.
Season with salt and pepper to taste.
Lecsó in other countries
In Germany, lecsó is called Letscho and is often used as the main ingredient of a sauce that accompanies many different dishes.
It is usually based on tomatoes, peppers, and onions, among other regional ingredients.
In Poland, called leczo, it is usually made with red peppers, zucchini, tomatoes, onion, and garlic, sausage, and seasoned with chili powder and should be served hot and spicy.
There is a Romani variety (polo rom) called cigánylecsó.
FAQ (Questions and Answers)
How can I substitute parasztkolbász – Hungarian sausage?
The sausage traditionally used in lecsó is parasztkolbász (in Hungarian: “peasant sausage”), a typical Hungarian smoked and cured sausage, made with pork, sweet and/or spicy paprika, garlic, and pepper.
It is rich, flavorful, and gives lecsó a very characteristic smoky and spicy taste.
To substitute parasztkolbász with an Italian sausage that is as close as possible, I recommend:
Spicy Calabrian cured sausage (like soppressata or dry sausage):
It is smoked or cured, with paprika or chili, and rich in flavor.
Lucanian cured sausage (pezzente or red sausage):
With spices and sweet/spicy pepper, it is very close to the Hungarian seasoning.
Nduja (only if you want a creamier version):
It has paprika, but it is much softer. Use in small quantities to flavor.
Avoid fresh Italian sausages (like fennel pork sausage) because they lack the smoky taste and typical kolbász curing.
